TheHummer
Cook
3 cups flour
1 tsp each : baking soda, salt, baking powder
2 tbsp caraway seeds
1½ cups buttermilk
1 Pre-heat the oven to 210°C
2 Sift the flour, baking soda, salt and baking powder into a mixing bowl. Mix in the caraway seeds.
3 Make a well in the centre and pour in the buttermilk. Mix quickly to incorporate the milk and turn out onto a lightly floured work surface.
4 Pat into a circular load approximately 20cm in diameter. Place the load on a cool baking tray and using a small knife, mark the loaf in quarters about 1.5cm deep.
5 Scatter with extra caraway seeds and bake for 25 minutes until golden.
Yield: 1 Loaf
1 tsp each : baking soda, salt, baking powder
2 tbsp caraway seeds
1½ cups buttermilk
1 Pre-heat the oven to 210°C
2 Sift the flour, baking soda, salt and baking powder into a mixing bowl. Mix in the caraway seeds.
3 Make a well in the centre and pour in the buttermilk. Mix quickly to incorporate the milk and turn out onto a lightly floured work surface.
4 Pat into a circular load approximately 20cm in diameter. Place the load on a cool baking tray and using a small knife, mark the loaf in quarters about 1.5cm deep.
5 Scatter with extra caraway seeds and bake for 25 minutes until golden.
Yield: 1 Loaf
